Physicochemical and nutritional evaluation of sweet potato based complementary mix

Abstract

Sweet potato (Ipomea batatus) based complementary food was formulated from locally available foods by using different processing technologies like tray drying, roasting and sprouting. Three supplements were developed from locally available least expensive food items. Three different formulations were prepared from black rice, green gram, sweet potato, sesame seed; pumpkin seed, groundnut by incorporating them in varied compositiuon and analysed for their nutrient and functional properties by following standard procedures. The moisture content of the sweet potato based complementary mix was 6.97%. The protein content of the complementary food blends are within the RDA values (13-14g) for infants as recommended by Nutrition Research Council (1989). Crude fat content was 2.29% followed by ash 2.74%, crude fibre 2.10%. The calcium and iron content of the complementary food was 530mg/100gm dry weight and 8.7 mg/100gm dry weight respectively. The bulk density of the sweet potato based complementary food mix was 0.71g/ml followed by water holding capacity 9.80g/100g. The viscosities of the formulation from 10%, 20% and 30% slurry concentration with spindle-4 ranged from 1.0±0.02-1.6±0.06 mPa.s, 12.2±0.16-12.4±0.21 mPa.s and 28.5±1.13-39.7±1.17 mPa.s respectively. The present study showed that the sweet potato based complementary food mix formulated from locally available food commodities (black rice, green gram, sesame seed, pumpkin seed and groundnut) met the nutritional needs of the children between 6 months to 2 years of age. Also, the present study established that the processing methods (sprouting) carried out had a positive influence on the nutritive values of the formulated diets.